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Chefs, breeders pair up to produce tastier veggies

Bell peppers and cucumbers are seen for sale in a grocery store February 16, 2010 in New York City. (Mario Tama, Getty Images)
Bell peppers and cucumbers are seen for sale in a grocery store February 16, 2010 in New York City. (Mario Tama, Getty Images)
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Updated: 8/31 9:47 am

VERONA, Wis. (AP) — There's a good chance that many of the trendy vegetables foodies latch on to in the next decade will come from the University of Wisconsin-Madison.

Plant breeders at other public universities focus on improving field corn, soybeans and other crops used in food manufacturing.

Those in Madison are working on producing better-tasting vegetables.

Horticulture professor Julie Dawson is leading a project in which breeders work with local farmers and chefs to determine what makes vegetables taste great.

Participating chefs taste and evaluate boxes of produce every week for qualities like sweetness and texture.

One is Dan Bonanno, who estimates he's tasted 80 different tomatoes since mid-July and says he never knew there were so many varieties.

 

©2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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